Squash caviar in a slow cooker for the winter

Wednesday, September 16, 2020

The most delicious and best squash caviar is homemade, prepared with your own hands. Any recipe is fascinating and has the right to life, but the main thing is that it is ordinary and tested. We are preparing caviar from zucchini with tomato paste for the winter, and this will help us with this. multicooker! Have you tried it? I recommend: especially at the dacha, this recipe will become a lifesaver.

Advice: it is better to prepare thick caviar not from young zucchini, but from large and mature ones - they are the least liquid and have the richest taste. The amount of onions, peppers and carrots can be changed to your own taste, but for the first time try the layout that I suggested in the recipe. Paste as a tomato filler in this case is more appropriate than the same tomato sauce. Fresh tomatoes are also not a very good option for squash caviar. They will give a lot of water and not enough flavor.

Ingredients:

Making a dish step by step:

To make squash caviar in a slow cooker, we will need the following ingredients: zucchini, carrots, onions, sweet peppers, tomato paste, sugar, refined vegetable oil and vinegar.

Peel the carrots and onions (200 grams of each vegetable - peeled), cut into arbitrary small pieces.

Pour vegetable oil (100 ml) into the multicooker bowl and add chopped vegetables. Turn on the Baking or Frying mode, close the lid and cook for 15 minutes. Stir several times during this period of time.

Wash the sweet peppers, cut them in half lengthwise, remove the tails and the inside with the seeds. Cut the pulp (200 grams) into small slices.

The onions and carrots are already lightly fried.

Place pieces of sweet pepper in a bowl, mix and cook covered for 10 minutes.

During this period of time, the vegetables should soften even more and slightly brown. We need them to become fragrant.

While the vegetables were in the slow cooker, we managed to cook the zucchini. It must be washed, cut out the inner fibrous part along with the seeds and cut off the skin. The pulp (1 kilogram) was cut into random small pieces.

Add the cooked zucchini to the fried vegetables.

Stir, close the multicooker lid again and simmer on the Stew mode for 40 minutes.

During the manufacturing process, stir the vegetables 2-3 times so that they warm up moderately and soften. The stewing time may vary depending on the hardness of the vegetables and the power of the appliance.

When the zucchini, carrots, onions and peppers become soft, beat them with an immersion blender until smooth and homogeneous (puree state).

Add 100 grams of tomato paste, 2 teaspoons of sugar and 1 teaspoon of salt.

Stir and cook on the Simmer mode for about 10 minutes. Either under a closed lid, or constantly stirring the caviar, because the vegetable mass will constantly spit and splash everything around.

At the end of production, be sure to taste the finished squash caviar for salt and sugar, adjusting it to taste if necessary. Turn off the multicooker, add vinegar (1 tablespoon) and stir. Instead of 9% table vinegar, you can use 6% (1.5 tablespoons), apple or light wine vinegar (2 tablespoons).

We close the squash caviar for the winter. Storage jars and lids must be sterilized in advance. You can create this in the oven, on the stove or in the microwave. I prefer the extreme option. The lids can be boiled on the stove for several minutes or simply pour boiling water over them and let sit for 5-7 minutes. We also actually pack the boiling caviar into jars to the very top.

We tighten them tightly with screw-shaped lids or close them with ordinary tin lids using a seaming wrench.

To check the jars for tightness and give the lids additional sterilization, turn the jars upside down.

I wrap them in something warm and leave them until they cool completely. Typically, the jars cool down within 24 hours.

In total, the amount of ingredients indicated in the recipe yields about one and a half liters. delicious and fragrant squash caviar for the winter, which we prepared in a slow cooker. You can store such a blank either in a cellar or basement, or in an ordinary city apartment. Only in a black and dry place.

Very warm, tasty and fragrant squash caviar according to the usual recipe. Cook for your health, successful preparations for the winter and bon appetit, friends!

Squash caviar in a slow cooker

Ingredients

Zucchini (zucchini) – 1.5 kg

Onions – 2 pcs.

Refined sunflower oil – 120 ml

Ground dark pepper – 5 g

Tomato paste – 150 g

Garlic – 1 clove

84 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Squash caviar in a slow cooker is usually prepared with tomato, with mayonnaise added from time to time. It’s very easy to prepare caviar using a multicooker; nothing will burn in it; you don’t have to watch the action or stir it. You need to sterilize the jars and boil the lids in advance; they will come in handy when dry. The indicated amount of ingredients yields three 0.5-liter jars.

To make squash caviar in a slow cooker, prepare the products according to the list.

Grate the peeled carrots and finely chop the onion. Peel the zucchini or zucchini and grind it in a meat grinder.

Pour all the oil into the multicooker bowl, add onions and carrots. Using the “Baking” mode, fry these vegetables, this takes approximately 10 minutes.

Add zucchini and stir. Switch the multicooker to the “Stew” mode for 1 hour.

After 20 minutes, add pasta, salt, pepper, sugar.

At the end, add the squeezed clove of garlic and vinegar.

We put the squash caviar cooked in a slow cooker into jars, roll it up with a key, turn it over and keep it under the blanket until it cools. Then we put it away for storage.

Our squash caviar is ready. Have a delicious winter!

Homemade squash caviar in a slow cooker

Everyone probably knows and loves the taste of store-bought zucchini caviar. I offer housewives my own usual method of making it in a slow cooker. Squash caviar in a slow cooker comes out just as tasty as store-bought caviar. You'll love this superb, simple recipe so much that you'll never go back to store-bought squash caviar again.

How to create squash caviar in a slow cooker

We start making squash caviar by washing and peeling the vegetables indicated in the recipe. If the zucchini is young, there is no need to peel it. But my zucchini was spoiled, so I peeled it.

After we have washed and cleaned everything, we need to chop the vegetables into pieces. I cut the carrots into thin slices or circles, the onion into half rings, as can be seen in this photo.

I cut the zucchini into cubes, but you can also cut them into rings.

All vegetables must be placed in a multicooker bowl, sprinkled with salt. In this state, the vegetables should stand for about 20 minutes to release little juice. We don’t need any water, no painful picking out of seeds. After the zucchini “buries,” we need to pour in sunflower oil, add tomato paste and sugar, and turn on the multicooker to simmer for 2 hours with the lid closed.

From time to time, once every 10-15 minutes, do not forget to stir the vegetables.

Attention: zucchini will give a lot of water. Therefore, even if at first it seems to you that the vegetables may burn, be patient and do not add additional liquid. Very little time will pass and the zucchini will give up so much water that the stewing will take place in its own juice.

When the vegetables are stewed, taste them for salt and sugar, add pepper to taste. If there is a lot of water, continue simmering with the multicooker lid open for another 5-10 minutes to evaporate the excess liquid. Then, without waiting for it to cool, grind the vegetables with an immersion blender directly in the multicooker bowl or pass the stewed vegetables through a meat grinder twice.

Return the vegetables, crushed to a puree, to the multicooker and heat for a few more minutes in the stew mode.

Meanwhile, prepare jars and lids. I do this function simply. I immerse the lids in a saucepan with water and boil for several minutes. I pour 50-60 grams of water into each of the jars and place them on the rotating tray of the microwave. I’m not betting, but specifically laying down. Three half-liter jars go into my microwave right away, and you can use the size of your oven as a guide. Turn on the microwave at high power for 2-3 minutes until the water from the jars has evaporated.

Squash caviar in a slow cooker according to GOST

Preparation time: 10 min.

Production time: 40 min.

Number of servings: 12 pcs.

Ingredients

Cooking squash caviar in a slow cooker according to GOST

Well, zucchini season is finally here. And how quickly they grow, before I even had time to pick it, it was already a big zucchini. So I just picked 2 already huge ones. And what can you do with them? And here I remembered that I had long wanted to create squash caviar, like in the store. Specifically, like there, ground, not twisted and not dry. And specifically this overseas one, zucchini. And it seems that I succeeded. Again, we save time by making it in a slow cooker.

Naturally, I relied on the GOST recipe, but I still didn’t add much of my own configurations. But completely small, not even noticeable!

How to cook “Zucchini caviar in a slow cooker according to GOST” step by step with photos at home

So, we will need onions, carrots, zucchini, tomato paste (don’t be alarmed, we have it in tubes), sugar, butter, salt.

Clean the zucchini and remove the seeds, if any. And cut it into medium pieces.

It’s better to grate the carrots. This is where I deviated from GOST and took more carrots. It was necessary to take less, in some places 40 g. But it seemed to me that it would be more attractive.

Peel the onion and cut into squares.

Turn on the multicooker to Fry mode. Pour oil. Add the zucchini and fry. Stir constantly. After 15 minutes, I added onions, carrots and fried for another 15 minutes. When everything is ready, take it out and pour it into a cup along with the oil.

And now we punch it with a blender. Place the mixture back into the multicooker cup. Turn on the Extinguishing mode for 40 minutes. After 20 minutes, open the lid, add pasta, salt, pepper, sugar. Then we taste it, if you need more, then add it. Then simmer with the lid open. At the end I added a crushed clove of garlic for taste.